Meat for Beef Stroganoff:Place 1 lb. stew meat and 1 cup beef broth in slow cooker. Cook on low for 6-8 hours. When meat is done remove from crock pot, reserving juices, and continue below:In a small skillet, saute onion and fresh mushrooms in 2 T. Butter. Set aside.In a large skillet or stock pot, melt 4 T. butter on medium high heat, and add flour and seasonings, allowing it to get thick and bubbly. Stir in the broth and crock pot juice slowly to thicken, whisking constantly. Let it simmer for a good 15 minutes or so as you stir. This should thicken up like a brown gravy. (If it is doesn’t just add a dash of corn starch in cold water to help thicken faster)Once liquid has thickened into a nice sauce, add cooked beef, onions,& mushrooms. Simmer 15-20 minutes.While you wait, cook egg noodles, drain and rinse.Stir meat mixture and sour cream together, add noodles and stir well. Heat until just warm.

10 thoughts on “Nana’s Beef Stroganoff”

I love to see before and after pictures or in this case improved photography skills. You are doing great and I can’t wait to see it just keep getting better. Thank you for hosting the fun weekend party!